French Onion Chicken and Rice Bake
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 can (10.5 oz) French onion soup
1 cup chicken broth
1 cup long-grain white rice (uncooked)
1 1/2 cups shredded mozzarella cheese
1 tablespoon dried thyme
Salt and pepper to taste
Fresh parsley (for garnish)
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Sear the Chicken:
In a large oven-safe skillet, heat the olive oil over medium-high heat. Season both sides of the chicken breasts with salt and pepper. Add the chicken breasts to the skillet and sear for 2-3 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
Prepare the Onion and Rice:
In the same skillet, add the sliced onion and cook over medium heat for about 5-7 minutes, stirring occasionally, until the onions are softened and beginning to caramelize. Add the minced garlic and cook for an additional minute until fragrant.
Add Liquids and Rice:
Pour in the French onion soup, chicken broth, and dried thyme. Stir in the uncooked rice, making sure the rice is evenly distributed in the liquid. Bring the mixture to a simmer.
Assemble the Bake:
Return the seared chicken breasts to the skillet, placing them on top of the rice mixture. Spoon some of the liquid over the chicken. Cover the skillet with a lid or aluminum foil.
Bake the Dish:
Transfer the skillet to the preheated oven and bake for 30-35 minutes, until the chicken is cooked through and the rice is tender.
Add Cheese:
Remove the skillet from the oven. Sprinkle the shredded mozzarella cheese evenly over the chicken and rice. Return the skillet to the oven, uncovered, and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
Serve:
Garnish with freshly chopped parsley and serve warm.
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
Kcal: Approximately 450-500 calories per serving | Servings: 4